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Vegetarian

Mexican Bowl
Mexican Bowl

This Mexican Bowl is a hearty, yet light and nutritious breakfast bowl that will get your day off to a flying start. The fresh cilantro quinoa, toasty corn, crunchy tortilla chips and creamy guacamole make for a killer combination.


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Coconut, Sesame & Matcha Cluster Bowl
Coconut, Sesame & Matcha Cluster Bowl

This Coconut, Sesame & Matcha Cluster Bowl


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Vegetable and Mushroom Frittata
Vegetable and Mushroom Frittata

Frittata is a classic Spanish omelet that can be made ahead of time. And while the traditional frittata is made with onions and potatoes cooked in a generous amount of oil, you can use all sorts of vegetables to make a delicious version. Frittata is a great way to use up leftovers.


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Grilled Corn with Sesame Soy Butter Baste
Grilled Corn with Sesame Soy Butter Baste

Versions of grilled corn turn up all across Planet Barbecue: slathered with mayonnaise and grated cheese in Mexico, for example, or doused with lime juice and cayenne in India. Here’s the Japanese version, basted with sesame soy butter. 


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Crepe Enchiladas with Corn, Rajas, and Squash in Avocado-Tomatillo Sauce
Crepe Enchiladas with Corn, Rajas, and Squash in Avocado-Tomatillo Sauce

The filling for this crepe is one of the signature trios in Mexican cooking: poblano peppers, squash, and corn. Allspice brings out the exuberance of the poblano chiles. Don’t let the number of chiles in the recipe worry you; they are tamed in this ménage of sweet corn and subtle squash.


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Kale Salad with Guava Vinaigrette
Kale Salad with Guava Vinaigrette

Put a tropical twist on your salads with this kale and guava combo. The kale is crisp and the guava sweet, so you'll satisfy every craving. 


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Mangú with Crispy Mushrooms
Mangú with Crispy Mushrooms

Crispy mushrooms sautéed in safflower oil and melted butter, seasoned with thyme and parsley, top slightly sweet mangú.


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Grilled Wild Mushroom and Kale Tacos
Grilled Wild Mushroom and Kale Tacos

A huge variety of wild mushrooms grow in abundance in the mountains of Mexico. In these tacos, wild mushrooms are grilled or sautéed and stirred into smoking chipotle salsa. They are topped with olive-oil-crisped dark green kale and creamy goat cheese. 


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Farro with Asparagus, Prosciutto, and Salsa Verde
Farro with Asparagus, Prosciutto, and Salsa Verde

Porridge is essentially a blank canvas, so there’s endless fun in continually trying different flavors to keep it fresh. This is a savory recipe for farro that mixed with the salsa verde makes a delicious grain dish. It's finished with cruncy asparagus and salty prosciutto ribbons.


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Basic Overnight Oats
Basic Overnight Oats

This recipe for Basic Overnight Oats is the perfect base for this quick to prepare breakfast. Jazz it up a different way every day of the week!


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